Green beans are that all-dependable vegetable that will match most any main dish. I think of it as my fallback green vegetable when I am in a hurry and want an easy side that satisfies. For years my go-to cooking technique for green beans was steaming them, adding some butter or oil, salt and pepper, toss and serve. I also would simmer them in boiling salted water until al dente and then drain and transfer them to a serving bowl with a bit of butter and seasoning just before serving.

Through the years I have tried other methods and have discovered that roasting or blanching and then sauteing bring out the inherent sweetness in the glorious green bean. Green beans are available year-round and can be found in different sizes at your market. I tend to choose the smaller ones because they cook quickly, are tender and can be a bit sweeter than the larger ones.

A fun fact: green beans used to be called string beans because they had a string that needed to be removed before cooking. Modern green beans have no strings so that's one less chore in the kitchen.

To trim green beans, wash them in cold water and break off both ends of the bean. I like to leave them whole, but you can cut them in pieces if you prefer. Below, you will find two fresh cooking techniques. Roasting the beans in a hot oven and seasoning with a tahini and sesame seed dressing is Chef Tanya Holland's answer to simple green bean preparation. In her cookbook, "Brown Sugar Kitchen," she showcases southern-style dishes from an Oakland, California point of view.

My recipe for blanching and then sauteing the beans is pretty easy to match up with other main dish flavors. The sake brown butter gives the sweet, tender beans a light glaze. Try one or both of these dishes when you want a fresh take on the green bean.

Roasted Green Beans with Sesame Seed Dressing

Serves 6

3 garlic cloves, smashed

1/2 cup extra-virgin olive oil

2 tablespoons Champagne vinegar

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